Serves:
4

Preparation Time:
15 minutes

Cooking Time:
15 minutes

1. Wash chicken and drain.
2. Heat oil in a wok over high heat, add garlic and ginger and stir fry for 3 minutes till lightly browned.
3. Add the chicken and stir fry over high heat for 4 to 5 minutes till browned, then add the seasoning ingredients and water, and boil over high heat for 5 to 6 minutes till the gravy is reduced and a little thick.
4. Put the mushrooms on top and stir in gently before covering the wok. Let the mushrooms steam for 2 to 3 minutes till cooked. Serve.

500g
frozen chicken parts, defrosted and chopped into bite sized pieces

2 tbsp
vegetable oil

15 cloves
garlic, peeled and lightly smashed

10 slices
middle aged ginger

½ – ¾ cup
water or chicken stock

5
fresh button mushrooms, stalks removed

1
large Portobello mushroom, stalk removed, cap cut into thick slices

5
fresh shitake mushrooms, stalks removed

1 packet
Enoki mushroom, trimmed